醛脱氢酶
化学
蛋白质水解
生物化学
醇脱氢酶
超滤(肾)
蘑菇
体外
酒
食品科学
色谱法
酶
作者
Ruijie Zhao,Chunyan Huo,Qian Yang,Difeng Ren,Jun Lu
标识
DOI:10.1016/j.foodchem.2017.03.058
摘要
This study was to find an effective process to extract bioactive peptides from mushroom foot and determine their effects on activation of alcohol metabolic enzymes in vitro. The optimum extraction assisted by ultra-high-pressure processing of mushroom foot peptides was obtained with a pressure of 400MPa and a processing time of 10min. After ultrafiltration, peptides with molecular weight of 0-3kDa had the highest activity to activate alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) by 70.79% and 71.35%, respectively. Following dextran gel chromatography, two peaks (p-I and p-II) appeared and the activation activities on ADH and ALDH of p-I were 72.00% and 73.43%, both higher than p-II. Nine peptides were found in p-I as determined by LC-MS/MS, and two of them (IPLH and IPIVLL) were synthesized. IPLH activated ADH and ALDH by 42.7% and 29.2% respectively, which were higher than IPIVLL.
科研通智能强力驱动
Strongly Powered by AbleSci AI